摘要
对市售6种不同品牌的营养米粉的贮藏稳定性进行了研究。通过37℃条件下进行加速试验,以产品在加速贮藏过程中热敏性成分的变化为指标,结合产品感官评定,对其保质效果进行研究。结果表明,添加维生素E、抗坏血酸、抗坏血酸棕榈酸酯、胡萝卜粉、磷酸盐并配合充氮包装,可延长营养米粉的保质期。
Storage stability of six common nutritional rice flour on market was studied. With the combination of organoleptic evaluation,heat-sensitive ingredients of nutritional rice flour were determined through storage accelerated testing at 37 ℃. Results showed that by adding vitamin E, ascorbic acid, ascorbyl palmitate, carrot and phosphate to the nutritional rice flour and combined nitrogen gas packing,the shelf life was extended.
出处
《食品研究与开发》
CAS
北大核心
2015年第10期5-8,共4页
Food Research and Development
基金
2013年浙江省省属科研院所扶持专项计划项目(2013F50024)
关键词
营养米粉
延长
保质期
nutritional rice flour
extend
sheilf life
